Information from the abstract
Tilapia viscera represent an underutilized by-product rich in omega-3 polyunsaturated fatty acids (PUFAs). This study investigated a green extraction strategy using natural deep eutectic solvents (DESs), combined with homogenization and ultrasonication, to recover high-quality oil, followed by microencapsulation via fish gelatin–polysaccharide complex coacervation systems to stabilize these unsaturated oils. The extraction efficiency, oxidative stability, fatty acid composition, nutritional quality indices, and volatile profiles were systematically compared with conventional methods, including wet rendering, hexane extraction, and the Bligh & Dyer method. The DES-assisted ultrasonication for 25 min (DES-U25) achieved the highest oil recovery (77.58%). This method also produced oil with the highest omega-3 fatty acid content (9.35 ± 0.10%), particularly EPA and DHA, and reduced volatile compounds. Polyphenolic-crosslinked fish gelatin–sodium alginate microcapsules (FG/SA@TA) exhibited the highest encapsulation efficiency (94.32%) along with the lowest peroxide value recorded after storage (1.68 meq O 2 /kg) for 8 days. In vitro digestion revealed controlled lipid release, with free fatty acid (FFA) release reaching 40.44 ± 2.14% at 120 min. These findings highlight that integrating DES-assisted ultrasonication with microencapsulation offers an efficient, environmentally friendly approach to producing stable omega-3-rich oil from tilapia processing by-products, thereby supporting sustainable resource utilization and the development of a circular bioeconomy.
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Related topics: Edible Oils Quality and Analysis · Microencapsulation and Drying Processes · Proteins in Food Systems
Thai researcher and institutional participation
Daniel Tua Purba · Pichayada Somboon · King Mongkut's Institute of Technology Ladkrabang
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